Ingredients
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1½ cups Brown Rice
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Eggs
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6 large Egg
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1⁄4 cup firmly packed Mayonnaise
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1 tablespoon finely grated yellow Onion
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2 teaspoons fresh Lemon Juice
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2 teaspoons Curry Powder
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2 teaspoons Dijon Mustard
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1⁄4 teaspoon Salt
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1⁄4 teaspoon hot Red Pepper
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Sauce
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1⁄4 cup (1⁄2 stick) Unsalted Butter
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2 medium yellow Onion
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1 large Garlic
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1 tablespoon Curry Powder
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1⁄4 cup unsifted all-purpose Flour
Directions
I’ve always adored deviled eggs but it would never have occurred to me to bake them until my father’s department head invited our family to the Sunday dinner his very Southern wife had cooked. There, to the right of a roast capon, bubbled a casserole of deviled eggs. Barely 10 at the time, I was so taken by this unusual dish I still remember the details: rows of deviled eggs nested in chopped spinach, covered with cheese sauce, then buttered crumbs the color of caramel. From then on I’ve been dreaming up other deviled egg casseroles and think this one created years later after weeks of traveling about India one of the best.
Steps
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1
Done
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Preheat oven to 350°F. Spritz a shallow 2-quart casserole or au gratin pan with nonstick cooking spray, spread rice over bottom, and set casserole aside. |
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2
Done
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For EggsMash hard-cooked yolks with all remaining ingredients, mound in egg whites, and set aside. |
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3
Done
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Melt butter in medium-large heavy skillet over moderate heat, add onions, and sauté, stirring occasionally, about 12 minutes until nicely browned. Add garlic and curry powder and cook and stir 1 minute. Blend in flour, then cook, stirring, 1 minute. Add broth mixture, salt, and pepper and cook, stirring constantly, until thickened about 3 minutes. Remove from heat and mix in sieved chutney. |
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4
Done
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Stir half of sauce into rice. Arrange deviled eggs side by side in rice and pour remaining sauce over deviled eggs. Scatter Topping evenly over all. |
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5
Done
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Slide casserole onto middle oven shelf and bake uncovered about 30 minutes until bubbling |
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6
Done
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Serve as the main course of a light lunch or supper. The perfect accompaniment? I like nothing better than olive oil–and-vinegar-dressed crisp-tender asparagus spears or broccoli florets. |
